Strawberry Sauce (Strawberry Coulis) Recipe
This homemade Strawberry Sauce, or Strawberry Coulis, is a sweet and tangy topping made from fresh strawberries, sugar, and lemon juice. Simmered to perfection and strained for a smooth texture, this versatile sauce is perfect for drizzling over desserts like ice cream, cheesecake, pancakes, or yogurt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Strawberry Sauce Ingredients
- 24 ounces chopped strawberries (stems removed)
- 3/4 cup sugar
- 2 tablespoons lemon juice
Instructions
- Combine ingredients: In a medium saucepan, add the chopped strawberries, sugar, and lemon juice, ensuring all components are evenly distributed in the pan.
- Cook mixture: Place the saucepan over medium-high heat and stir constantly until the mixture reaches a boil. Then reduce the heat to medium-low and continue cooking for about 20 minutes, mashing the strawberries occasionally with your spoon to help break them down and release their juices.
- Puree: Remove the pan from heat and use an immersion blender to puree the strawberry mixture until smooth. If you don’t have an immersion blender, you can alternatively mash the berries using a fork or potato masher until you achieve a similar consistency.
- Strain the sauce: Pour the puree through a fine-mesh strainer into a bowl to remove seeds and pulp. Press down firmly on the solids with a spoon to extract as much juice as possible, ensuring a silky smooth sauce.
- Thicken the sauce: Discard the leftover pulp and seeds. Return the strained liquid to the saucepan and cook over medium heat for an additional 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Cool and store: Remove the saucepan from heat and let the strawberry sauce cool to room temperature. Store in an airtight container in the refrigerator if not using immediately. Bring back to room temperature before serving for the best flavor and texture.
Notes
- For a more textured sauce, skip the straining step and use the pureed mixture as is.
- The sauce can be refrigerated for up to one week and also freezes well for extended storage.
- Adjust sugar quantity based on the sweetness of your strawberries and personal taste preferences.
